Contains eggs. Check the ingredients if you cook for someone with allergies.
The Spanish garden stew: courgette, aubergine, peppers and tomatoes cooked down slowly until sweet, crowned with a runny fried egg. Manchego country cooking that happens to be mostly vegetables.
15 minPrep
35 minCook
50 minTotal
2Serves
Pisto with Fried Egg
by · Easy
Vegetarian
Source of protein
Source of fibre
Low sugars
Low salt
Contains eggs. Check the ingredients if you cook for someone with allergies.
The Spanish garden stew: courgette, aubergine, peppers and tomatoes cooked down slowly until sweet, crowned with a runny fried egg. Manchego country cooking that happens to be mostly vegetables.
15 minPrep
35 minCook
50 minTotal
2Serves
Nutrition
Per serving · 0.6 kg
376kcal1565 kJ
Protein14.7 g29%
Carbohydrate37.5 g14%
Net carbs †26.6 g
Sugars24.4 g27%
Fibre10.9 g
Fat20.4 g29%
Saturates3.39 g17%
Salt †0.46 g8%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Cutting board
Non-stick pan
Santoku knife
Sauté pan
Wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Dice the onion, garlic, red and green pepper, aubergine, courgette and tomatoes into even small cubes on a cutting board with a santoku knife.
2
Heat most of the olive oil in a sauté pan over medium heat. Soften onion and peppers for 5 minutes, add aubergine for 5 more, then courgette, garlic, tomatoes, salt and black pepper.
3
Simmer uncovered on low heat for about 25 minutes, stirring now and then with a wooden spoon, until the vegetables are soft and the juices have thickened to a sweet stew.
4
Fry the eggs in the remaining oil in a non-stick pan with crisp edges and runny yolks. Serve one egg on each plate of pisto.
Before you start
You'll need
Cutting board
Non-stick pan
Santoku knife
Sauté pan
Wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Dice the onion, garlic, red and green pepper, aubergine, courgette and tomatoes into even small cubes on a cutting board with a santoku knife.
2
Heat most of the olive oil in a sauté pan over medium heat. Soften onion and peppers for 5 minutes, add aubergine for 5 more, then courgette, garlic, tomatoes, salt and black pepper.
3
Simmer uncovered on low heat for about 25 minutes, stirring now and then with a wooden spoon, until the vegetables are soft and the juices have thickened to a sweet stew.
4
Fry the eggs in the remaining oil in a non-stick pan with crisp edges and runny yolks. Serve one egg on each plate of pisto.
Nutrition
Per serving · 0.6 kg
376kcal1565 kJ
Protein14.7 g29%
Carbohydrate37.5 g14%
Net carbs †26.6 g
Sugars24.4 g27%
Fibre10.9 g
Fat20.4 g29%
Saturates3.39 g17%
Salt †0.46 g8%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.